VelvetButtered Carrots with Chives
Inspired by techniques from America's Test Kitchen.
Sliced carrots cooked slowly in nothing but butter and their own juices in a covered pan, so they turn sweet and tender with real carrot flavour, then finished with fresh chives. No water, no sugar, no fuss.
Always check the labels of the products you use.
Method
- 1
Start the carrots. Melt the butter in the frying pan over medium heat. Add the carrots and salt and stir to coat. Cover and cook about 5 min, until steam starts escaping from under the lid.
- 2
Cook low and slow. Turn the heat to low and keep covered for 15-20 min, stirring now and then, until the carrots are just tender when pierced with a knife. The lid traps the carrots' own moisture, so they steam in their juices and keep all their sweetness.
- 3
Brown lightly. Uncover, add the pepper and cook over medium heat for about 5 min, stirring, until the liquid has gone and the butter just begins to brown, coating the carrots in a light nutty glaze.
- 4
Finish. Take the pan off the heat, stir in the chives, taste for salt and serve.
Storage
Refrigerate covered up to 3 days and reheat in a pan until piping hot (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- High fibre: 3.8 g fibre per 100 kcal (needs ≥ 3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 111 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
Free sugars: 0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- 30 cm frying pan with lid
- wooden spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 112 kcal |
| Protein | 1.5 g |
| Carbohydrate | 14.5 g |
| of which sugars | 7.1 g |
| of which free sugars | 0 g |
| Fat | 6 g |
| of which saturates | 3.6 g |
| Fibre | 4.3 g |
| Salt | 0.75 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
